Line a 9 inch springform pan with baking paper and sprinkle ¼ cup sugar on the bottom of the pan. Set aside. Preheat the oven to 350 degrees and put the rack in the middle of the oven.

Whisk 6 eggs and 2/3rds cup of sugar together in an electric blender until light and fluffy, about 5 minutes.

Set 12 ounces of dark unsweetened chocolate on a double boiler to melt. Add one half cup of half and half.

In a large bowl, mash together the 15 oz can of pureed chestnuts, one tablespoon of bourbon, one half teaspoon of vanilla and the stick of softened vegetable oil.

When thoroughly melted and mixed, add the chocolate mixture to the chestnut mixture until smooth.

Gently fold in 1/3rd of the egg mixture into the chocolate mixture until well mixed. Add the remaining egg mixture in two more batches and gently fold until it is mixed well.

Pour the mixture into the pan and bake for 35 minutes or until the top is cracked and it is mainly firm but a little wobbly in the middle. Set on a rack and cool and then chill until set, about 4 hours.

GLAZE GARNISH TOPPING

Melt 6 ounces of fine quality bittersweet chocolate in a double boiler with one half cup half and half and one teaspoon of bourbon.

Dip the marrons glaces (candied chestnuts) half way into the chocolate and set aside on foil to set.

Invert the chilled torte onto a serving plate big enough to catch the drippings from the glaze. Pour the glaze over the torte and let it run down the sides. Dust the top with confectioner’s sugar, shaved chocolate and the marrons glaces.

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